Skillet Rotel Chicken
If you are looking for a quick and delicious meal you can make in 30 minutes…well, my friends…this is it! I have tons of other things to blog about but this just leaped over all those! I am almost ashamed to tell you the backstory on this dish but here it is: About a million years ago, one of Gabe’s co-workers gave him a recipe for Rotel Chicken. Gabe surprised me by making it for dinner one night. He may have made it one other time as well. It was a great meal and we both liked it a lot, but for some reason, we just forgot about it. I did not make it to the grocery store this weekend so we have been pantry eating all week. Yesterday I was brainstorming like crazy to come up with a meal for tonight when this recipe came to mind. I knew I had all the ingredients on hand. There was one problem, though. Since Gabe made it, he could not remember the recipe, so here is my own personal version of Rotel!
In a deep large skillet on medium-high heat add the olive oil. Cut the chicken breast lengthwise then across. You should now have 8-12 pieces of chicken. Once the pan is pretty hot add the chicken, onions, garlic. salt and pepper. Cook the chicken for 5-7 minutes. Add the chicken stock, rotel and rice to the pan. Stir to combine. Let the mixture come to a boil. Reduce the heat to medium-low cover and simmer for 20 minutes or until the liquid has evaporated. Top with the shredded cheese and let stand 4-5 minutes before serving.